So its Tuesday and I am laying on a beach somewhere in sunny Mexico. Poor me right? I do feel kind of bad for you all…missing out on all my silly banter and dumb jokes. But lucky for you, I’ve got a few legit people up in here taking over eatPRAYtri in the meantime.
Sylvia is up first. I love, love, LOVE Sylvia’s blog b/c she always has yummy eats and lots of quinoa recipes (which I am obsessed with these days).
She offered to guest post for me AND share some of those awesome quinoa recipes. First, beach time and now THIS? Man I am so blessed!
And you are too seeing that now you have a new awesome recipe to try (or maybe even more than one….?) hint hint…..
Sylvia…take it away!!!
Hello there Eat Pray Tri-ers! My name is Sylvia and I blog at Frolic Through Life. I want to thank the wonderful Cinnamon for letting me take over her blog for a bit, while she is away.
If you guys knew me in real life, your response to my topic of this post would be “shut up already!” Even my two-year-old son walks around the house saying quinoa, which I must mention is incredibly adorable, but I can’t help it, I am addicted…addicted to quinoa. Thoughts of these wonderful little chenopods run through my head and I can’t stop thinking about what else I can add quinoa to. I’ve been pretty successful with most of my recipes, (except one for quinoa cookies, but I don’t want to talk about it ) and this one is no exception.
When I think of comfort food, I think pizza. What could be better than cheesy, ooey, gooey, tomato sauce topped goodness? I’ll tell you what – a quinoa pizza bake. You get the taste without the guilt, and the taste is oh-so-good!
Quinoa Pizza Bake
- 1 cup uncooked quinoa
- 2 cups vegetable stock
- 1 6oz can tomato paste
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp water
- 2 tbsp good quality extra virgin olive oil
- 1 cup mozzarella cheese
- 1 tsp oregano
- 5 fresh basil leaves (plus more for garnish)
- salt and pepper to taste
Combine quinoa and vegetable stock in a small pot over high heat. Bring to a boil, cover and turn down to low and simmer for 15 minutes until all the liquid is absorbed. Remove from heat and set aside.
Preheat oven to 350 degrees. In a skillet, brown the onions and garlic until onions are translucent. In a small bowl, combine the tomato paste, garlic, onions, water and olive oil, and mix well. Add in oregano and basil and mix before adding the mixture to the quinoa. Add in half the mozzarella cheese to the quinoa and mix. Once all the ingredients are combined, taste and add salt and pepper, as needed. Transfer the mixture to the casserole dish and sprinkle with the remaining cheese and place in the oven for 30-35 minutes until the cheese is melted and bubbly. Sprinkle with fresh basil and serve.
After making this, I also thought it could be tasty to add some of your favorite pizza toppings into the mix. I can only imagine how good this would be with some mushrooms, broccoli and peppers.
And if that quinoa goodness wasn’t enough for you, you can check out some more of my wonderful quinoa filled goodies here.
Southwestern Quinoa Salad (<—–this one is sooo good you guys, I make it all the time!! ~C)
What’s your favorite way to eat quinoa?